In a large pot, combine ponmo, shaki and snails. Add in maggi cubes, salt, curry, thyme and powdered pepper. Add in enough water to cover the meat. Stir to combine. Boil on medium-high heat until meat is tender (35-45 minutes).

Remove cooked meat from broth and set aside to cool.

Save broth

Peel and cut plantain into strips. Fry until golden and set aside

Cut off the ends of the peppers and onions and set aside. Cut the peppers and onions into thin strips and set aside